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Effect of some pretreatments on popping expansion of rice.

Murugesan, G. and Bhattacharya, K. R. (1991) Effect of some pretreatments on popping expansion of rice. Journal of Cereal Science, 13 (1). 85-92, 15 ref..

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Journal of Cereal Science, Volume 13, Issue 1, January 1991, Pages 85-92.pdf - Published Version
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Abstract

Previous experiments have demonstrated that although 14% moisture content in paddy was optimum for popping expansion, pre-drying in the sun to 9% moisture before finally adjusting to 14% moisture enhanced popping yield by as much as 30%. Soaking paddy in 2% NaCl also increased expansion by about 15%. Effects of these 2 factors were studied in greater detail using Intan var. paddy. Improved popping expansion seemed to originate from improved tightness of husk interlocking and greater grain hardness brought about during pre-drying. Soaking paddy in 2% NaCl solution increased popping expansion, but pre-drying did not further improve popping. Water-soaked paddy had lower popping expansion, due to loosened husk interlocking and a softened endosperm. Pre-drying the water-soaked paddy could not restore subsequent expansion. It is concluded that pre-drying of rice is recommended in the production of popped rice; soaking in salt solution seems less practical and wetting of paddy is to be avoided.

Item Type: Article
Uncontrolled Keywords: CEREALS-; MOISTURE-CONTENT; PROCESSING-; RICE-; SALT-; SOAKING-; NACL-; POPPING-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Mar 2016 10:27
Last Modified: 28 Dec 2016 08:36
URI: http://ir.cftri.com/id/eprint/8013

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